Did you know that the beloved by many juliens is the brainchildprecisely Russian culinary? Yes, as it turned out, in France this word means a certain form of vegetable cutting. No cheese, no mushrooms or oven and there is no trace. A dish under the unusual French name "julienne" was invented by Russian cooks in the second half of the 20th century.
In 1979, an academic publication was born,created specifically for the cook of the hotel "Intourist". In the "snacks" section, the process of mixing grated cheese and finely chopped champignons is described in detail. It is the first time that it mentions mushrooms under cheese, which a little later will receive the ringing French name “julienne”.
There is evidence that Julien appeared in pre-revolutionary Russia, but no exact data about this fact has yet been found. But the cookbook "Intourist" - direct evidence.
Julienne recipe in buns
This unusual dish was invented by housewives.already later in the twenty-first century. You must admit that sometimes tasty and quick recipes are born at the moment when the right ingredient or the right utensils specified in the classic recipe of the dish was simply not at hand. In the same way, the now popular recipe for julienne buns appeared.
According to the classics of the genre mixed with grated cheeseMushrooms should be prepared and served in special small pans with long handles. They are called kokotnitsami. Once the hostess didn’t have those cocottes at hand, but there were breakfast buns. This is how the recipe for a delicious, hearty and incredibly fragrant mushroom julienne in buns was born.
Tip
A big plus is julienne buns in that dishescan be eaten with the dish. But it is very important to measure the amount of ingredients correctly. If it is possible to allow the delivery of a more liquid julienne in a cocoon, then in the case of buns, the dish should be as balanced as possible. If the julienne is too liquid, the bottom of the buns will quickly turn into an unsightly and tasteless mash-like mash. It is important to make sure that during and after baking the bottom of the “dishes” remains intact.
Necessary ingredients
- 230 g fresh champignons.
- 300 g chicken fillet.
- 160 g onions.
- 140 g of hard cheese.
- 50 g sour cream.
- 1 tbsp. l flour.
- Butter.
- Spice.
- Salt.
- Buns for breakfast.
- Greenery.
The process of cooking julienne in a bun with chicken and mushrooms
The first thing to do - put on the stovepan with chicken fillet. You need to cook it for about half an hour. You can add a few peppercorns, a couple of bay leaves, cloves, and salt. So boiled chicken breast will be more fragrant. When the meat is cooked, cool it and cut into thin straws. Experienced housewives advise even to tear chicken fillet by hand in order to get the thinnest meat strands.
Mushrooms are cut in halves and together with finelychopped onions are sent to the pan. Fry onion with mushrooms until blush. At the last stage of cooking, add chicken to the pan and mix everything thoroughly. Pour in liquid sour cream and pour a spoonful of flour. Stir so that the lumps disappear and the mass becomes more homogeneous. Make the smallest fire and give the julienne to bathe in the cream.
In order to julienne buns with mushrooms and chickenturned out to be correct and did not spoil the bottom of the "dishes", you should cut the bun very carefully. First, remove the top cap. Cut it more evenly, as it will close the crooks and should not slip. Fork or knife take out the pulp of the loaf, but so that the bottom was not completely exposed. Leave more pulp on the bottom than on the walls.
After the crumbs are extracted,fill the buns. You can pre-mix the meat - mushroom mass with fresh greens and green onions, and you can add greens after the base is laid in a loaf. Top poured a decent hill of cheese. We install coconut buns in a baking dish so that there is reliable fixation. Cooked julienne buns in the oven for about ten minutes at a temperature of 190 degrees.
Serve the dish preferably on contrastbright green leaves of fresh lettuce. Can be used to decorate pieces of fresh tomato or cucumber. On top of the baked cheese, you can add a couple of sprigs of fresh mint or bright basil.
Microwave Julienne
If the oven does not work, do not want to spendtime to warm it up or it is simply absent, then cook the most delicious juliens in buns in the microwave. The recipe will require the following set of ingredients:
- Chicken Egg - 2 pcs.
- Chicken fillet - 320 g
- Cream - 160 ml.
- A pinch of ground pepper.
- Slice of garlic.
- 1 tbsp. l flour.
- Salt.
This recipe involves cooking julienne.in buns in the microwave with chicken. If you want a mushroom flavor, then just add 150 grams of fresh champignons and one onion to this list of ingredients.
How to cook
Chicken fillet must be boiled until cooked and cut into small cubes. Add spices, fresh herbs, a pinch of salt and pepper to the meat. Grind the garlic on the grater and add it to the meat.
Heat the cream in a small sauté pan and pour a spoonful of flour into them. We are waiting for when it begins to thicken and add salt, a little ground ginger and black pepper. Stir the sauce thoroughly.
In buns we make cuts on top, remove the cover.We take out the crumb with a fork and fill the inside of the bun with meat filling. Pour sauce over the top, break the egg. It will remain sprinkled generously with cheese chips and send in the microwave. The exact time of preparation is difficult to say, since different models of microwaves have different power. Since all the ingredients are ready, except eggs and cheese, the average time will be about ten minutes, perhaps less.
Julien's Baguette
You can still cook the julienne not in small buns, but in a huge long baguette. The list of ingredients for the dish will be standard, but the "dishes" - cocoon will be very specific.
There are two options for design and preparation.julienne in a baguette. In the first case, the baguette should be cut into several pieces. Remove the insides from each piece and fill them with mushroom or meat filling. But if in the buns the bottom was closed, then in sliced pieces of baguette it will be hollow, therefore, the filling will pour out. The way out is to make the sauce very thick, add more eggs and flour so that the filling seals the bottom of the “dishes” by itself.
More profitable, but also more cumbersome option -use the baguette entirely. Cut it into two halves and fill each one. Top sleep with cheese and send in the oven for twenty minutes. After cooking, cut the baguette into portions.
